Corn, Creole Tomato, & Tasso Spoonbread | Louisiana Kitchen & Culture

Ingredients

• 1 teaspoon canola oil
• 1 4-ounce piece tasso, minced*
• 2 cups whole milk
• 1 cup whole corn kernels freshly cut from the cob or frozen corn kernels
• ½ cup cornmeal
• kosher salt
• 4 large eggs
• ¾ cup freshly grated Parmesan cheese
• ½ cup minced green onion
• 2 medium tomatoes, preferably Creole
• 2 tablespoons extra-virgin olive oil
• freshly ground pepper